INSTANTPOT RECIPE ALERT!

This Red Pumpkin Dal recipe flow is adapted from #everydayayurvedacookbook for the instantpot. It’s a favorite of mine and so easy when you put it in the pot in the AM, then eat when you have the lunch break. Enjoy!

Red Pumpkin Dal

Ingredients:

1 cup red lentil or split mung beans

3 cups water

1 can coconut milk

2-3 cups cubed winter squash (any and all!).

1-2 tbsp seasonal spice mix (see my cookbooks for more!)

Direction:

1.      Pressure cook for 5 minutes.

2.      Hand-blend if you want it real smooth.

3.      Serve with a sprinkle of toasted coconut.

Have you adapted any of my recipes for your IP? Please share so everyone can benefit!